I vac pack them into more useable portions, then keep them in the fridge.
When I open a pack I put them in olive oil / Lemon juice with kekik on them in a Tupperware container , again kept in the fridge.

dont you have you keep changing the salt water as they cure to get rid of the sharp taste?

Thats when they are green, after they turn black most of the sharp taste has gone. We prefer to take ours to the local press and convert to oil, but I suspect there are a lack of those in the Peak District. Though I've heard that there's a possibility of the Printers at Thornsett starting one with the number of customers jumping up and down if United continue to perform as they did against Norwich

Thats when they are green, after they turn black most of the sharp taste has gone. We prefer to take ours to the local press and convert to oil, but I suspect there are a lack of those in the Peak District. Though I've heard that there's a possibility of the Printers at Thornsett starting one with the number of customers jumping up and down if United continue to perform as they did against Norwich

Chinook, you must be spying on me !!!!! not a bad shout though ! the regulars would have to wash their feet a few times !

If carling could make creamy northern ale then thats where they would sell it !

Well I am on the green olives, brought them back end Sept to the uk.
Put 2 slits in them and changing brine every week. The bitterness is slowly going and than I intend to store in brine with a layer of olive oil on top and in a dark place. Made my own labels so xmas presents for this year if it works ok. :-)

This is my first attempt and the instructions from a turkish neighbour so hoping I get a result. I assume Yalimart you still have the stones in them ? I am just wondering if they will `pop` out when softer as I would like to store destoned.